Efects of postharvest chilling and heating treatments on the sensory quality and antioxidant system of daylily fowers
2018
Wei Liu, Graduate School of Central South University, Changsha, China | Juhua Zhang, Hunan Academy of Agricultural Sciences, Changsha, China | Qun Zhang, Hunan Academy of Agricultural Sciences, Changsha, China | Yang Shan, Hunan Academy of Agricultural Sciences, Changsha, China
Temperature is the most important factor that afects the metabolism of harvested plants. The aim of this study was to investigate the infuence and mechanisms of temperature on the antioxidant system in fresh-cut daylily fowers (Hemerocallis lilioasphodelus L.; used for food consumption) during storage. Daylily fowers were harvested and immediately treated by either chilling at 5 ℃ for 5 days, or by heating with 50 ℃ hot air for 5 min, then stored at 20 ℃ for 5 days. The chilling and heating treatments maintained the organoleptic quality and enhanced the antioxidant system of cut daylily fowers. However, diferent reactions of the antioxidant system were observed under the diferent temperature treatments. The chilling treatment dramatically enhanced the activities of superoxide dismutase, ascorbate peroxidase, peroxidase, and phenylalanine ammonia lyase, while it decreased the activity of lipoxygenase. Meanwhile, the heating treatment enhanced catalase activity and decreased polyphenol oxidase activity. In addition, the heating treatment reduced the O₂ − production rate and H₂O₂ content compared to the control. Changes in membrane permeability, total phenolic content, total favonoid content, and diphenyl-1-picrylhydrazyl clearance activity showed no signifcant diference between the chilling and heating treatments, owning to the steady content of phenolic and favonoid compounds and the delay in the generation of quinones. Thus, our results indicate that cold and heat treatments can impact the preservation of harvested daylilies used for food consumption.
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